|
13
|
0
|
Food in good condition, safe & unadulterated |
Yes |
No
|
No |
3-101.11 Food shall be safe for consumption, unadulterated and honestly presented. -P
Observed multiple dented cans being stored in conjunction with unadulterated cans during inspection.
CDI - Cans voluntarily discarded.
0 pts. |
|
16
|
1.50
|
Food-contact surfaces: cleaned & sanitized |
Yes |
No
|
No |
4-501.114 Maintain sanitizer at correct concentrations when being used to sanitize. -P
Observed sanitizer dispensing at 0ppm chlorine during inspection. Chemical in reservoir determined to be diluted.
CDI - Chemical reservoir replaced with solution with proper concentrations. Sanitizer observed at around 100ppm chlorine.
1.5 pts.
For more information please visit: https://health.mecknc.gov/envhealth/food-and-facilities-sanitation or view our training videos at the following weblinks: Sanitizing Solutions - https://youtu.be/ykP2mr9CtRg and How to Test Sanitizer https://youtu.be/y0SjmnabFaY |
|
22
|
0
|
Proper cold holding temperatures |
Yes |
No
|
No |
3-501.16(A)(2) Maintain TCS foods in cold holding at 41F or less. -P
Observed cut tomato and canned baby corn being stored in table top unit holding above 41F during inspection. See temperature chart. Ambient in unit 38F. Observed cooked noodles in back lowboy holding above 41F. See temperature chart. Ambient in unit 51F. All items confirmed to have been in units for less than four hours by PIC.
CDI - All items moved to RIF to rapidly cool. Maintenance contacted to repair back lowboy. TCS items in table top unit to be stored in main prep unit moving forward.
0 pts.
For more information, please visit: www.mecknc.gov/foodsafety or view our training videos at the following weblinks: What are TCS Foods https://www.youtube.com/watch?v=q0iLZb7v0UM and Safe Food Temperatures https://youtu.be/tXP09IK-1TQ . |
|
45
|
0.50
|
Single-use & single-service articles: properly stored & used |
No |
No
|
No |
4-502.13 Single-use and single-service articles cannot be reused.
Observed multiple single use vinegar containers being used to store house made sauces during inspection. Ensure all single use containers are properly discarded of after initial use.
0.5 pts. |